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Course Description Course Name : Microbial Biotechnology in Seafood Processing Course Code : SUF222 Course Type : Optional Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Assoc.Prof.Dr. FATİH ÖZOĞUL Learning Outcomes of the Course : Learning information on seafood microbiology and biotechnology Comparing and making comment the information with the concepts of fields of expertise Applying information about fields of expertise on food industry Learning information about products derived from lactic acid fermentation in microbial biotechnology Gained the ability to use microbial biotechnology laboratory and analyse related subject Having an ability to report and evaluate the result of laboratory study Having the knowledge and skills about starter microorganisms and their culture conditions Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching and giving information about the microbial biotechnology in seafood processig technology and applying knowledge to food industry Course Contents : Definition, comprehension and history of biotechnology, classification of biotechnology and food biotechnology, growth phases of microorganism, introduction of microbial biotechnology, starter cultures and their application areas, industrial products produced by molds and yeasts,microbial fermentation of seafood, isolation and identification of starter cultures, biotechnological applications used in food industry, organic acid production and their analysis (lactic acid, acetic acid), transgenic organisms Language of Instruction : Turkish Work Place : Classroom belonging to Faculty of Fisheries and Seafood Processing Laboratories   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition, comprehension and history of biotechnology Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 2 Classification of biotechnology and food biotechnology Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 3 Growth phases of microorganism Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 4 Introduction to microbial biotechnology Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 5 Starter cultures and their application areas Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 6 Industrial products produced by molds and yeasts Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 7 Products obtained by genetic engineering Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation 9 Microbial fermentation of seafood Reading literature and lecture notes related to subject Oral presentation, discussion, laboratory practice, power point presentation 10 Isolation and identification of starter cultures Teoric Reading literature and lecture notes related to subject Oral presentation, discussion, laboratory practice, power point presentation 11 Isolation and identification of starter cultures Laboratory practice I Reading literature related to subject and laboratory preparation Oral presentation, discussion, laboratory practice, power point presentation 12 Isolation and identification of starter cultures Laboratory practice II Reading literature related to subject and laboratory preparation Oral presentation, discussion, laboratory practice, power point presentation 13 Biotechnological applications used in food industry Reading literature and lecture notes related to subject Oral presentation, discussion, laboratory practice, power point presentation 14 Organic acid production and their analysis (lactic acid, acetic acid) Reading literature and lecture notes related to subject Oral presentation, discussion, laboratory practice, power point presentation 15 Transgenic organisms Reading literature and lecture notes related to subject Oral presentation, discussion, power point presentation   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  1. Ratladge, C., Kristiansen, B., (2001). Basic Biotechnology. Cambridge University Press, England. 2. Smith, J. E., (1996). Biotechnology, Cambridge University Press, Cambridge. 3. Shetty, K., Paliyath, G., Pometto, A., Levin, R.E., (2006). Food Biyotechnology, Taylor and Francis, London. 4. Aran, N., (2010). Gıda Biyoteknolojisi, Nobel Yayın Dağıtım, Ankara. 5. Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods, IFT Pres, Iowa. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 80     Homeworks/Projects/Others 2 20 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Using the informatics and communicating technology 4 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 5 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 4 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 5 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 4 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 4 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 4 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 4 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 5 11 Improving life-long learning attitude and using the information to the public interest. 3 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 3 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 3 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 10 20     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 10 10 Total Workload: 82 Total Workload / 25 (h): 3.28 ECTS Credit: 3